Grand Choc
- Level:
-
Difficult
Ganache
Used products: Ganache
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300 g35% cream
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50 gGlucose
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30 gSorbitol
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400 gCacao barry® or noir™ dark chocolate grand choc
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35 gButter
Preparation: Ganache
Boil together cream, glucose and sorbitol.
Pour over chocolate and mix well.
Add butter and mix well.
Finishing and assembly:
Pipe.
Roll.
Enrobe with chocolate.
Decorate.
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